Apple, Cranberry & Ginger Chutney

          Aduna Chutney

          Amazing all year round, this tangy chutney is ideal addition to your festive cheese board. especially great for your Christmas Day cheese board. Why not make several jars for the perfect homemade Christmas gift!

          Makes 2 x 500g jars


          250g cranberries 
          750g apples, cored and diced into chunks 
          275g red onion, sliced
          30g fresh ginger, finely chopped 
          1 tsp black peppercorns
          250g coconut sugar

          175ml apple cider vinegar 


          Place all the ingredients except the baobab and cranberries into a saucepan and heat on a gentle heat and stir until everything is fully combined. Bring the mixture to the boil then reduce the heat and simmer, uncovered, for about an hour. Stir the mixture regularly.

          After an hour add the cranberries and cook for a further 10 minutes until they have softened. Turn off the heat and stir in the baobab then spoon the hot chutney into jars and seal. Store in a cool, dark place. This chutney improves with age and will keep for up to 6 months. Chill upon opening.


          Recipe by Aduna

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